Consumer Health Newsletter
[Winter – Issue 12 Volume 2]
bake h e alt hi e r co o ki e s t hi s C c hristmas safflower seeds and canola are used for the ingredients. These oils have already turned rancid from being extracted from oil seeds using high temperature and high pressure. Rancid oils are loaded with free radicals that cause cell damage, premature aging and a host of other problems. The difference in ingredients says it all! Let’s face it, we all like to indulge in a little sweet treat during the Holiday Season, so why not have something we can feel good about. Replacing refined, poor quality ingredients can convert the unhealthiest baked goods into healthy delights you can feel good about eating, without compromising on taste! BUTTER INGREDIENTS
MARGARINE INGREDIENTS
Cream
Canola and sunflower oils 74%, water, modified palm and palm kernel oils 6%, salt 1.8%, whey protein concentrate 1.4%, soy lecithin 0.2%, vegetable monoglycerides, potassium sorbate, vegetable colour, artificial flavour, citric acid, vitamin A palmitate, vitamin D3, alpha-tocopherol acetate (vitamin E).
1. Don’t substitute margarine for butter. Margarine is NOT a food. Cheap, poor quality vegetable oils, such as corn, cottonseed, soybeans,
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2. Replace refined sugars. Refined sugar is 99% sucrose, a simple carbohydrate that is sure to spike your blood sugar and leave you with a terrible crash. Unrefined sugars taste sweeter on the tongue than granulated sugar, which means that you can use less to sweeten a batch of cookies than you would refined sugar. Some great alternatives are honey, maple syrup, coconut sugar, agave nectar & molasses. 3. Replace refined flours. These refined flours are completely stripped from any sort of nutrients, and are often bleached. Using whole-wheat flour in place of refined white flour gives your cookies about four times the amount of fibre in every batch. Other great alternatives are oat, spelt, quinoa, rice, almond & coconut flour. Now get in the kitchen and get experimenting!
Prevent Gas & Bloating during the holidays With all of the indulgence this holiday season, be sure to stock up on some digestive enzymes. Enzymes prevent gas by breaking food down from the moment you start eating to ensure proper digestion and nutrient absorption from start to finish. Digestive enzymes contain natural enzymes that are formulated to prevent gas, bloating, cramping and lactose intolerance.
Udo’s Choice® Ultimate Digestive Enzyme
NPN 80037365
• Promotes regularity and improves digestion • Relieves symptoms of lactose intolerance • Prevents symptoms of certain food intolerances from beans, grains & dairy • Prevents uncomfortable feeling of fullness after a meal • Ideal for heavy meals and eating out at restaurants
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Consumer Health Newsletter
[Winter – Issue 12 Volume 2]
What is a cookie swap? Ditch Secret Santa this year, and have a cookie swap with your girlfriends. It’s a great inexpensive way to spend some quality time with the gals while trying some new delicious recipes. Invite a group of friends over and have each person make enough of one kind of cookie to share, along with the recipe of the cookie that they made. At the party, sample the treats, then trade and package them in
FG
appealing assortments. Everyone leaves with finished gifts, and plenty of new recipes.
Baking Tips
utter – If you really want to up the ante, look for grass fed butter at your local health food store, the B taste is impeccable! Flour – Make your own gluten free flour at home by combining 1 cup each of whole rice grains, quinoa and raw almonds in a blender.
The BEST Flourless & Gluten Free Chocolate Chip Cookies! Recipe makes 18 cookies. Store in an air tight container. Ingredients: •
1 cup almonds
•
½ teaspoon vanilla extract
•
1 cup pecans
•
3 tablespoons raw honey
•
1 large egg, room temperature
•
¼ cup chocolate chips
•
pinch of salt
Preparation: 1.
Process the almonds and pecans in a food processor until creamy and smooth like peanut butter
2.
Mix the almond/pecan butter with the egg, vanilla, honey and salt
3.
Gently fold in the chocolate chips
4.
Spoon a tablespoon of the batter onto a cookie sheet lined with parchment paper and bake at 350°F for about 15 minutes or until the edges start to turn brown
5.
Let cookies cool on a wire rack
L! L! L!
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